Italian 5 min

Zucchini Noodles with Avocado Pesto

Name: Zucchini Noodles with Avocado Pesto
Total time: 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 medium zucchini, spiralized; 2 ripe avocados; 1 cup fresh basil leaves; 2 cloves garlic; 3 tablespoons lemon juice; 3 tablespoons olive oil; ¼ cup grated Parmesan; Salt and black pepper to taste; Cherry tomatoes and pine nuts for topping

ketolow-carbvegetariangluten-freehealthyquick

Ingredientsfor 2

380

Cal

10g

Protein

18g

Carbs

32g

Fat

14 medium zucchini, spiralized
22 ripe avocados
31 cup fresh basil leaves
42 cloves garlic
53 tablespoons lemon juice
63 tablespoons olive oil
7¼ cup grated Parmesan
8Salt and black pepper to taste
9Cherry tomatoes and pine nuts for topping

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Instructions

1
Blend avocados, basil, garlic, lemon juice, olive oil, and Parmesan in a food processor until smooth and creamy. Season generously with salt and pepper. The avocado creates an incredibly rich, buttery pesto without any additional fat.
2
Spiralize zucchini into noodles. To reduce water content (which would make the dish soupy), either salt the zucchini noodles and let them sit 10 minutes then pat dry, or use them as-is if you prefer the extra liquid.
3
Toss zucchini noodles with the avocado pesto immediately before serving. The pesto will lightly coat the noodles without cooking them — they stay crisp and fresh.
4
Top with halved cherry tomatoes and toasted pine nuts. Serve immediately — avocado pesto oxidizes and turns brown after about 30 minutes. This is a fresh, vibrant meal that's ready in under 20 minutes.